A delicious little appetizer to serve with a glass or wine!
| 15 OZ RICOTTA – whole milk, drained | 2 EGGS |
| 1/3 CUP ROMANO CHEESE – grated | PINCH OF SALT |
| BLACK PEPPER – to taste | 1 FROZEN 9-INCH PIE SHELL |
| 1 or 2 RIPE TOMATOES | LIGHT SPRINKLING OF GARLIC POWDER – to taste |
Preheat oven to 425º
Makes 5-6 servings
In a large bowl beat together, ricotta, eggs, Romano cheese, salt, pepper and garlic powder until well blended. Pour into pie shell, smooth the top. Arrange tomato slices to form a circle to cover the entire top of the ricotta mixture.
Bake 35 – 40 minutes until pie is puffed and golden and a toothpick inserted in the center comes out clean.
Let cool, but not entirely. Best served warm.
BUON MANGIATA!
Ancora 
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